Leftover steak? Try this recipe for a delicious meal or tasty snack!

Ingredients

Nachos
1 pound grilled steak, sliced
2 cups Mexican blend shredded cheese
Tortilla chips • 1 bag frozen sweet corn
1 Tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon sea salt
1 roma tomato, chopped
2 green onions, sliced
Toppings of your choice (salsa, guacamole, jalapenos, sour cream)

Creamy Chipotle Sauce
1 cup sour cream
1 garlic clove
2 chipotle peppers (canned in adobo sauce)
handful of fresh cilantro
juice of 1 lime

Directions

Preheat oven to 425˚. Mix corn, cumin, olive oil, paprika and sea salt in a medium dish. Transfer to a skillet and roast on a stovetop at medium heat. Stir occasionally. Allow to cook while making nachos. Spread tortilla chips on a large sheet pan. Add sliced steak, then top with cheese. Cook for 5 minutes or until cheese melts. Meanwhile, prepare creamy chipotle sauce. Place sour cream, garlic, chipotle peppers, cilantro and lime juice in a food processor or blender. Process until well blended. Remove nachos from oven, top with corn, chopped tomatoes and green onions. Drizzle Creamy Chipotle Sauce on nachos and serve immediately with additional optional toppings.